Sergio Herman, the man who had the balls to close down his three Michelin starred family
restaurant and World’s 50 Best regular, Oud Sluis, to start anew in a different country with a
different concept. Together with his business partner and fellow chef Nick Brill, and the help of
Dutch designer Piet Boon, Chef Sergio transformed a 19th Century former chapel in Antwerp,
Belgium into one of the visually most stunning restaurants in the world today. They placed the
open kitchen where the altar used to be (because of course), clad their staff in Dutch fashion
brand G-Star uniforms and baptized the entirety: The Jane.
Fast forward to current days, The Jane has already earned two Michelin Stars and us mere
humans can only get a reservation if we book about three months in advance. The ‘fine dining
meets rock ‘n roll’ vibe the place oozes is exactly what comes to mind when meeting Chef
Herman in person. He has written cookbooks, owns two more restaurants, had a documentary
made about him and yet, despite all his accolades and global success, stayed himself and will
never give up on the one thing he cherishes most: his Zeeland roots.
Born and raised in?
Sergio Herman: “Born in Oostburg, raised in Sluis [province of Zeeland, The Netherlands].”
What did your parents do?
Sergio Herman: “My parents owned a mussel restaurant in Sluis, very well-known in the region. That’s where I ended up working for twenty-five years, day in and day out, to reach the top and compete with the best in the world.”
Did your parents ever try to discourage you from becoming a chef?
Sergio Herman: “No, never. My mother did warn me it was a tough profession, but she also said I’d have to experience it myself to truly know. Of course, I already knew what it was like from growing up around my parents’ restaurant.”
What would you tell your own children if they wanted to become chefs?
Sergio Herman: “I’d sit them down and have a very honest conversation, explaining all the ins and outs. I wouldn’t stop them — if they really like it, they’ll do it anyway. But I’d definitely tell them what they can and cannot do.”
How was it to work so closely with your parents — quarrels or smooth sailing?
Sergio Herman: “In general, it went very well. We worked very hard, together, for a very long time. It’s a beautiful and lasting memory.”
Was it difficult to convince them to take the restaurant in a new direction?
Sergio Herman: “They saw that I had something in me, a bit of talent, and that I was working intensely on my craft. My mother gave me the freedom and realization that change was necessary. She thought it was time for a new story — my story.”
Since you grew up around mussel pots in Holland, how do you really feel about Dutch and Belgian cuisine?
Sergio Herman: “There’s a big difference. In the Netherlands, we don’t have many traditional dishes, apart from stamppot [mashed potatoes with vegetables]. Tradition there is meat, potatoes, and vegetables. Street food-wise, there are herring sandwiches, smoked eel, and of course Zeeland oysters, lobster, and mussels.
In Belgium, traditions are stronger: Paling in ’t Groen [eel in green sauce], tomato with shrimp, Vol-au-Vent, shrimp croquettes… You find a lot more traditional dishes on Belgian menus.”
Besides your father, which chefs inspired you most?
Sergio Herman: “When I was young, Michel Bras and Pierre Gagnaire really made a big impression on me. That was an eye-opener.”
Do you have any favorite dining experiences outside your own kitchen?
Sergio Herman: “Three experiences stand out: in the early ’90s at Willy in Ghent, the Noma pop-up in Mexico, and more recently, dinner at Frantzén in Stockholm.”
What has been your biggest ‘Oh shit!’ moment?
Sergio Herman: “When a staple from an oyster basket ended up in the food… You don’t know how it got there or who is responsible, but in the end, I’m the one responsible for every dish that leaves the kitchen. It was incredibly embarrassing.”
Who would you still like to cook for?
Sergio Herman: “A table with Anish Kapoor, Anton Corbijn, Roger Federer, Lionel Messi, and Bono. The menu would be the very best of me, depending on how I feel at that moment. It’d be a huge challenge — to surprise both my guests and myself.”
Has there been a dish from your kitchen you’re most proud of?
Sergio Herman: “A Walk through the Zwin. It was on the menu at Oud Sluis during our last months. It’s also in my book Desire — no recipe, just the story behind the dish.”
Meat or fish?
Sergio Herman: “Fish. I’m from Zeeland, it’s in my DNA.”
Guilty food pleasure?
Sergio Herman: “Sour gummy bears, licorice, and Magnums.”
Last supper?
Sergio Herman: “With my wife, children, family, and friends, on a deserted beach in Formentera at sunset.”
When are you happiest?
Sergio Herman: “On holiday with my wife Ellemieke and all the kids.”
With so much success, anything left you’d like to accomplish?
Sergio Herman: “Yes — I’d love to create something small and intimate, completely my own world. No more than eighteen place settings, max.”
📍 The Jane
Paradeplein 1
2018 Antwerp, Belgium
+32 3 808 44 65
contact@thejaneantwerp.com
www.thejaneantwerp.com
